The Conscientious Cook
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Mint & Coriander Summer Lamb Curry

We absolutely love curry but sometimes they can be that little bit too spicy for the boys or just a bit heavy. This dish is really fresh, light and perfect for the summer months especially if you serve with cauliflower pilaf. It’s also a great alternative dish for a cold buffet served with a simple cucumber & mint salad with a yoghurt dressing, it’s a knock out!

Serves 4-6

Ingredients

1kg diced Lamb

4cm piece of ginger, peeled and chopped

5 cloves of garlic, peeled and chopped

1 tsp garam masala

1 tsp turmeric

1 tsp sea salt

1 tsp paprika

Bunch of Mint & Coriander – chopped with 1tbsp kept aside for garnish

2 small pots of coconut yoghurt – if you are not dairy intolerant use a natural yoghurt

2 tbsp oil – ghee, coconut or rapeseed

1 Red onion, sliced

1 tin of organic cherry tomatoes

200g heritage tomatoes – but you can use cherry or larger tomatoes too

Sea Salt & Pepper

Method

In a food processor blend the ginger, garlic, herbs, spices, salt and 1 pot of yoghurt with 100ml of cold water.

Pour onto the lamb and use your hands to coat it thoroughly. Leave to marinate for 1hr but preferably over night.

In a heavy based pan with lid, heat the oil until almost smoking. Add the marinated lamb, in batches and cook until golden brown. Remove from the pan and set aside.

When all the meat has been browned, add more oil if required and then add the sliced onion, cook until soft and turning in colour.

Add the tinned tomatoes, I always fill the tin with colour water and pour that into the pan so I don’t miss any of the delicious tomato sauce.

When bubbling, add the halved heritage tomatoes, give it a good stir and then add the lamb.

Bring to the boil again, turn down and simmer for 1hr without the lid.

Check seasoning and consistency, add salt and pepper if you think it needs it, if the consistency is thick then pop the lid on for a further 30mins.

The meat is cooked when it breaks apart easily.

When ready to serve add the other pot of yoghurt, warm through and then sprinkle with fresh coriander and mint.

Serve with Cauliflower Pilaf

This is super simple to make, blend a whole cauliflower until the consistency of rice. Heat oil in pan, add some sliced onion when cooked through add the cauliflower and some nigella seeds(1tsp) or sliced fresh bayleaf, then serve!